A bengali recipe of masoor dal. This hearty dal goes well with almost any bhaja or torkari. Because it is sparsely spiced, it doesn’t overpower other dishes. Rather, it steps back and lets its partners in course shine. While it might be the nutty aroma of dry-roasted moong dal that often transports you back to your childhood home, this plain mosur dal, uplifted with the flavour of chopped coriander leaves at the end, is what you want to cook at the end of a weekend of revelry and binge-eating.
